Gula Melaka Coconut Buns

Yesterday I cook the gula mekaka coconut filling and store in fridge for today use.  I have not make buns for many months and finally today make time to bake buns.

Recipe for Gula Melaka Coconut filling : gula melaka coconut filling for buns

Recipe for Buns: soft sweet milk bun

Note: Per bun the dough is 35g and filling is 20g.

Gula Melaka Coconut filling for Buns

Thank you my friend for helping me to get the gula melaka sugar from Malacca.  I like to make buns with this filling but many local supermarkets do not carry in gula melaka sugar from Malacca in their store.  Usually I will buy from local wet market. Although it is not from malacca but at least it is nicer than those in local supermarket.  Since now I have it from malacca, I can enjoy making these filling for my buns.

Ingredients:

200g grated coconut without skin(get from wet market)

200g Gula Melaka Sugar

160ml Water

3 Pandan leaves

Method:

1. Boil gula melaka with water in a pot till gula melaka sugar dissolve. 

2. Sift the solution to remove the dirt away. Rinse the pot.

3. Pour back the solution into the pot.

4. Add pandan leaves and boil till it become half the amount or when it turn thicker.

5. Add in the grated coconut and cook under low heat for 15 mins.  Keep stirring until the coconut filling is thick and glossy.  Most of the syrup by now should have absorb by the coconut.

6. Once done, let it cool down completely.

Butterfly Theme Cake for a birthday girl

This is a throw back post.  Customer ordered this customised cake as her daughter choose her birthday party theme to be butterfly.  I am very happy with the butterfly picture that I used.  It is too pretty and made the whole cake looked "Wow"

"Liang Teh"

Weather is hot and humid these few week in the daytime and I have been boiling "Liang Teh" for my family.  With the haze period, I added "甘草".  It has soothing throat purpose.

Ingredients:

2 handful chrysanthemum, 

1-2 pieces 甘草

1tbsp wolfberries

1 tbsp osmanthus flower

2 litres water

rock sugar to taste

Method:

1. Put chrysanthemum, 甘草,wolfberries and osmanthus flower in a soup bag. Wash under water for few seconds.

2. Fill a pot with water.

3. Place the soup bags filled with the ingredients in the pot of water.

4. Bring the water to boil. Add rock sugar to taste.

5. Off heat and cover the pot for about 30mins.

6. Squeeze the soup bag to let the "liang teh" drain out from the soup bag.

7. "Liang teh" is ready for drinking.

3 Trio Eggs With Spinach

I have seen many people cooked this dish and post on facebook.  I shall cook it today with my own way I like.  Most recipe on the website is very similar so depend on individual preference whether to use packet chicken broth or make it on your own.

Ingredients:

1 packet of spinach from supermarket

1 century egg, peeled and cut into 8 pieces

1 salted egg, boiled it and remove shell and cut into 8 pieces

1 egg, lightly beaten

1 chilli, deseeded and cut into small pieces

200ml water

1 tsp chicken powder (you can increase it, up to individual taste preference)

2 clove garlic, minced

cooking oil

Method:

1. Wash and cut spinach. Set aside.

2. Heat oil in wok. Fry garlic and chilli.

3. Add spinach in and stir fry. Add in chicken powder and continue to stir fry.

4. Add in salted egg and century egg.

5. Add in water let it boil. Taste test. You can add in slightly more chicken powder if you want.

6. Add in beaten egg. Give a slight stir.

7. Once egg is cook, you can dish up and serve.

Pumpkin Donut Ball 金瓜甜甜球

Whenever I crave for donut balls I will go to bread shop to buy it.  It is not that I do not know how to make it but sometime feel very lazy to make.  Since I did not make it for very long time, today I decided to be hardworking to make donut balls on my own.

Recipe adapted from: http://gpf5666.blogspot.sg

Ingredients:

140g bread flour

10g milk powder

1/2tsp yeast

40g pumpkin pureer

20g castor sugar

15g butter

30g beaten egg

30g water

For coating:

Castor sugar

Plastic bag

Method:

1. Mix all ingredients in mixer bowl except butter.  2.Using a electric mixer, knead the mixture.  When all ingredients come all together and become a dough, add in butter. Continue to knead till smooth.

3. Proof it for 30mins or till it rise to double of it original size.

4. Shape every 10g of the dough into ball.  Place it on lined baking tray.  Let it proof for another 30mins.

5. While waiting for it to proof, heat a pot of oil for deep frying the donuts.

6. Once proofed, deep fry the donut balls till golden brown. Dish up.

7.  Pour castor sugar in a plastic bag. Place the donut balls into the plastic bags while it is still warm. Give the donut balls a few shake to thoroughly coat it with sugar.

8. Using satay stick, poke the donut balls through it.

Mango Pomelo Sago Dessert 楊枝甘露

It is time to use up the pomelo after CNY so I decided to make Mango Pomelo Sago Dessert as I saw mango was cheap in the supermarket.  For few years, I saw many posting of this dessert on facebook but have never try making it.  Hope my family will like this cold dessert serve after dinner.

Ingredients:

3 Thailand Mango

40g Sago Pearl

Some Sugar Syrup, (using ratio 1:1[sugar:water])

120ml to 140ml evaporated milk

Some Pomelo

(NOTE: Sugar syrup and evaporated milk adjust to your own preference)

Method:

1. Bring a pot of water to boil.  Add sago pearl in and bring to boil on med heat.  The water must cover all sago pearl. Stir them constantly so that they will not stick together. Boil for about 15 to 20mins.  Off heat and let it sit in the pot of boiling water for 20mins or so.  The sago will be translucent if it is done. Drain the sago under cold water.

2. Cut mango into cubes. Put 1/3 portion aside.  Blend the rest of mango with some sugar syrup and evaporated milk into thick juice.  Taste test and add in the sugar syrup according to the sweetness you preferred.

3.  Pour the blended mango juice in serving bowl.  Add in some cool sago pearl in and give it a stir.

4. Add in some pomelo on top and put some mango cubes on top. Deco with mint leaves if you want.

5. Chill in fridge and serve cold.

Muah Chee

I missed this snack alot and since I did not make this snack for almost 1 year, I made it for myself.  After making, my girl also want to try and after trying she like it too. This is a very simple and easy to make snack.

Ingredients:

(Portion for 1 pax)

1/2 cup glutinous rice flour

About 95ml water

(Mix the above ingredients well.  The paste must be watery)

Peanut Coating:

1/2 cup Roasted peanut powder

1.5 tbsp sugar

Some roasted sesame seed

(Mix this together in a bowl)

Method:

1. Grease pan with peanut oil.

2. Pour the watery paste in and cook on very low heat for about 2-3 mins.

3. See that it has set and use a chopstick to roll the paste together to form a lump.

4. Toss around for awhile to ensure totally cooked.

5. Remove the cooked paste and put into the bowl of peanut mixture.  Coat the paste thoroughly and cut the paste using scissor.

6. Serve

Popiah

Popiah is a nice yummy snack but need lots of slicing of ingredients.  I am very happy that I manage to prepare this for own family.  Hubby said it is very nice.  All preparation made me busy for the whole afternoon.

Bangkwang, carrot and mushroom for frying

Seasoning needed for frying the ingredients for popiah filling

Ingredients:

About 25 sheets of Popiah Skin

850 - 900g jicama (bang kwang), grated

1 large carrot, grated

4 pieces of shitake mushroom, sliced thinly

1tsp light soya sauce

1.5 tsp salt

1.5 tsp chicken powder

550-600ml water

Dash of pepper

lettuce

2 pieces of tofu, diced and pan fried

Some bean sprout, blanched

2 hard boiled egg, cut into small pieces

2-3 chinese sausage, diced and panfried

Some small prawns, shelled and deveined, blanched

Grounded roasted peanuts

Minced garlic

Sweet sauce

Chilli(optional)

Method:

1. Heat oil in wok and fry minced garlic till fragrant. Add in jicama, carrot and mushroom and stir fry for few minutes till they turn slightly soft.

2. Add water. Then add soy sauce, salt, pepper and chicken powder. 

3. Bring to boil and then simmer for 2hrs.

4. Now ready to wrap the popiah.

Shepherd Pie

Last year my friend made shepherd pie for our gathering and I like it very much.  This year she made it again and I saw she posted on her facebook.  Thus, I asked her for the recipe and decided to cook it today for dinner.  Thank you, Adeline Ang for sharing the recipe.

Top view of Shepherd Pie

Side view of Shepherd Pie

Nicely piped mashed potatoes

Recipe shared by Adeline Ang:

Ingredients:

500g holland potatoes, peeled

30g butter

2-3 tbsp milk or evaporated milk (adjust to make the texture of mashed potatoes to your liking)

Salt to taste

Sugar or chicken powder to taste

Oil for frying

2 large onions, diced

300g minced pork (can used chicken or beef)

1 pack of fresh brown mushroom (I used 3/4 pack)

Ham(optional)

1 small can of tomato paste (I used 2/3 portion of a can)

1 can of campbell tomato soup (I used 2/3 portion of a can)

Cheddar cheese, grated

Method:

1. Preheat oven at 180 deg.

2. Cut the potatoes into large cubes and boil in water with pinch of salt till soft.

3. Drain water out and put the pot of potatoes over low heat for 5- 10mins to dry off the water.  Do not burn the potatoes.

4. Mash the potatoes together with salt, butter, pepper and milk.

5. Fry onion with oil in a pan until soft and fragrant, then add the minced pork and stir fry till cooked.

6. Add the mushrooms, ham, tomato paste and tomato soup and continue to cook.

7. Add salt, pepper and chicken powder to taste.

8. Pour the mixture into an 8" square or round baking tray and cover with the mashed potatoes.  I pipe the mashed potatoes on top using 1M piping tip. Then sprinkle some cheddar cheese on top.

9. Bake for about 30 mins or until lightly brown.